Vegan Roasted Veggie Bowl with Creamy Peanut Sauce

Colorful roasted vegetables tossed in a rich, savory-sweet peanut sauce and served over rice, quinoa, or noodles. A plant-based dream dinner that’s nutritious, satisfying, and endlessly customizable.

Ready in: 40 minutes

Serves: 4

Ingredients

For the Roasted Vegetables:

• 1 medium sweet potato, peeled and diced

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 tablespoon olive oil

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• Salt & pepper, to taste

For the Peanut Sauce:

• ½ cup natural peanut butter (smooth or crunchy)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon maple syrup

• 1 tablespoon rice vinegar or lime juice

• 1–2 teaspoons grated fresh ginger

• 1 clove garlic, minced

• ⅓ cup warm water (add more to thin as needed)

• Optional: a dash of sriracha or chili flakes for heat

Optional Base & Garnish:

• Cooked rice, quinoa, or noodles

• Chopped cilantro or green onion

• Sesame seeds

• Crushed peanuts

• Lime wedges

Instructions

1. Roast the Veggies

1. Preheat oven to 425°F (220°C).

2. Add all chopped vegetables to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper.

3. Toss to coat evenly. Spread out on a parchment-lined baking sheet.

4. Roast for 25–30 minutes, flipping halfway, until veggies are golden and tender.

2. Make the Peanut Sauce

1. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar (or lime juice), ginger, and garlic.

2. Add warm water gradually until smooth and pourable. Adjust seasoning to taste—more soy for salt, more maple for sweetness, more lime for tang.

Want it spicy? Add ½ teaspoon of sriracha or a pinch of chili flakes.

3. Assemble the Bowls

1. Add a scoop of rice, quinoa, or noodles to each bowl.

2. Top with a generous portion of roasted veggies.

3. Drizzle with peanut sauce.

4. Garnish with chopped peanuts, sesame seeds, and fresh herbs if desired.

Tips & Variations

• Add baked tofu, tempeh, or edamame for extra protein.

• Swap veggies with what’s in season—carrots, mushrooms, Brussels sprouts, or red onion all work great.

• Store leftover sauce in the fridge for up to a week—great as a dip or dressing!